Marinated Tomato-Cucumber Bread Salad

Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 5 Minutes
Stand: 25 Minutes
Cool: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 249
  • Fat: 10.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 6.8g
  • Carbohydrate: 33.3g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 468mg
  • Calcium: 34mg


  • 6 crusty artisan sourdough bread slices
  • 4 medium-size ripe tomatoes, chopped
  • 1 pt. halved grape tomatoes
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1/2 cup loosely packed fresh basil leaves, thinly sliced (see how-to below)
  • 1/2 cup thinly sliced red onions
  • Red Wine Vinaigrette


  1. 1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).
  2. 2. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes.
  3. Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.
  4. How To Chiffonade
  5. Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.
  6. Step 2: Slice the roll into thin strips.
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